Chocolate Volcano Cakes with Espresso Ice Cream
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8
Ingredients
Espresso Ice Cream
2 pints coffee ice cream, softened1 ½ tablespoons finely ground espressoCakes
10 tablespoons unsalted butter, cut into ½-inch pieces, plus more for buttering the ramekins1 ½ cups granulated sugar (10 ½ ounces/298 grams), plus more for dusting the ramekins8 ounces (227 grams) bittersweet chocolate, finely chopped2 ounces (57 grams) unsweetened chocolate, finely chopped2 tablespoons cornstarch 3 large eggs, at room temperature4 large egg yolks, at room temperature2 teaspoons Grand Marnier (or other orange-flavored liqueur)confectioners' sugar, for dusting the cakesBefore You Begin
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Instructions
- Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.)
- Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
- Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)
- Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
- Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
for the ice cream
for the cakes
Yield
Serves 8Ingredients
Espresso Ice Cream
Cakes
Ingredients
Espresso Ice Cream
Cakes
Ingredients
Espresso Ice Cream
Cakes
Why This Recipe Works
A common restaurant dessert, volcano cake, or molten chocolate cake, is an intensely chocolate cake that boasts a warm, liquid center. In addition to its great flavor and alluring contrasting textures, the cake can often be made ahead and baked just before serving. The make-ahead appeal of such a cake inspired us to master this dessert for the home cook.
The initial recipes we tried revealed a host of problems with this cake—unbalanced chocolate flavor and a soggy or dry texture were just a few issues we faced. After testing various chocolates, we settled on a combination of bittersweet chocolate and unsweetened chocolate—this gave us maximum chocolate flavor. Chocolate alone seemed a little flat, so we added Grand Marnier for another layer of flavor. Whole eggs and egg yolks contributed richness and cornstarch helped make the batter remarkably stable. To help the cakes fall right out of the ramekins without a struggle, we buttered and sugared the ramekins before pouring in the batter. The cakes alone were great, but we felt they were even better when accompanied by a cold, creamy scoop of doctored “espresso” ice cream.
Before You Begin
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Instructions
- Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.)
- Lightly coat eight 4-ounce ramekins with butter. Dust with sugar, tapping out any excess, and set aside.
- Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.)
- Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
- Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
for the ice cream
for the cakes
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